Description

This Sun-Dried Tomato Shrimp recipe features succulent jumbo shrimp cooked in a creamy, flavorful sauce made with rehydrated sun-dried tomatoes, garlic, white wine, and Parmesan cheese. Perfectly seasoned and finished with fresh herbs and a splash of lemon, this dish is quick to prepare and ideal for serving over pasta, rice, or toasted bread.

Ingredients

Scale

Shrimp and Seasoning

1 lb raw shrimp (jumbo, 20–25 count per pound), peeled and deveined, tails on or off
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon smoked paprika

Sauce Ingredients

1 tablespoon olive oil
1 tbsp butter
¼ cup dry-packed sun-dried tomatoes
2 cloves garlic, minced
½ cup dry white wine
½ cup heavy cream
¼ teaspoon red pepper flakes (optional)
¼ cup grated Parmesan cheese

Garnish and Finishing

Fresh basil or parsley, chopped, for garnish
Lemon wedge, for finishing

Instructions

Rehydrate the sun-dried tomatoes: Place the ¼ cup dry-packed sun-dried tomatoes in a medium bowl and cover with hot water. Let them soak for 10 minutes until softened. Drain thoroughly, pat dry, and chop finely.
Season the shrimp: In a mixing bowl, toss the shrimp with ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon smoked paprika until evenly coated.
Cook the shrimp: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and sear for 1 to 2 minutes on each side until they turn opaque, pink, and firm to the touch. Remove the shrimp from the skillet and set aside on a plate.
Bloom the garlic and tomatoes: Lower the heat to medium and add 1 tablespoon butter to the skillet. Once melted, stir in the chopped sun-dried tomatoes and minced garlic. Cook for 30 to 60 seconds, stirring constantly, until fragrant.
Deglaze and reduce: Pour in ½ cup dry white wine, scraping up any browned bits from the skillet’s bottom. Let it simmer for 2 to 3 minutes to reduce slightly and intensify the flavors.
Build the sauce: Reduce heat to medium-low and slowly add ½ cup heavy cream while stirring continuously. Add ¼ teaspoon red pepper flakes if using, and ¼ cup grated Parmesan cheese. Simmer gently for 2 to 3 minutes until the sauce thickens and becomes glossy.
Finish the dish: Return the cooked shrimp to the skillet and toss them in the sauce to coat evenly. Simmer for 1 to 2 minutes until the shrimp are warmed through. Just before serving, squeeze fresh lemon juice over the top for a bright finish.
Serve and garnish: Sprinkle the dish with freshly chopped basil or parsley. Serve immediately, ideally over pasta, rice, or toasted bread to soak up the sauce.

Notes

The sun-dried tomatoes should be dry-packed for best flavor; oil-packed tomatoes can alter the sauce’s texture.
You can leave the shrimp tails on for presentation or remove them if preferred for easier eating.
Dry white wine such as Sauvignon Blanc or Pinot Grigio works best for deglazing and flavor enhancement.
Heavy cream adds richness and smooth texture to the sauce; you can substitute with half-and-half for a lighter option but sauce will be less thick.
The lemon wedge adds bright acidity that balances the creamy sauce; be sure to squeeze fresh juice just before serving.
Do not overcook shrimp; they cook quickly and become rubbery if left too long in the pan.
Use freshly minced garlic for the best aroma and flavor bloom in the sauté step.
If you prefer less heat, omit the red pepper flakes or adjust to taste.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Keywords: sun-dried tomato shrimp, creamy shrimp recipe, easy shrimp dinner, skillet shrimp, garlic shrimp, Parmesan shrimp, quick seafood dinner